6 cups of peeled, cubed pumpkin
6 cups of peeled, cubed butternut squash
3 cloves of crushed garlic
1 medium onion
16 oz of vegetable stock
2 cups of water
1 tablespoon coconut oil
1 1/2 teaspoon sea salt
1/4 teaspoon pepper
1 tablespoon curry
coconut milk and pepitas to garnish
1. Halve, peel and de-seed pumpkin and butternut squash. Cut into 1 inch cubes and set aside.
2. Chop onion and cook over medium-low heat in a large, heavy bottomed soup pot with coconut oil and garlic. Cook until onions are softened, being careful not to burn the garlic. Add curry (start with 1/2 tablespoon and add more as it cooks and you can adjust to your preference). Cook for an additional minute.
3. Add pumpkin, squash, vegetable stock, 2 cups of water, salt and pepper. Bring to a boil. Reduce heat and simmer over medium-low heat until squash and pumpkin are easily pierced with a fork.
4. Let cool enough to transfer to a blender and puree. Adjust salt and curry after blending. Serve hot with a wirl of coconut milk and a sprinkling of pepitas.
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